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Grilled-Rosemary-Onion-Potatoes

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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This fragrant side dish is any easy to make addition to any grilling menu.
Created Jun 5, 2013
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Ingredients

  • 6 medium baking potatoes, cut into 3/4-inch/1.8 cm pieces
  • 1 medium onion, finely chopped (1/2 cup/125 mL)
  • 3 tbsp (45 mL) olive or vegetable oil
  • 3 tbsp (45 mL) chopped fresh rosemary leaves or 1 tbsp (15 mL) dried rosemary leaves
  • 1 1/2 tsp (7 mL) chopped fresh thyme leaves or 1/4 tsp (1 mL) dried thyme leaves
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) pepper

Steps

  •  
    1
    Heat 1 inch water (salted if desired) to boiling in saucepan.
  •  
    2
    Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
  •  
    3
    Heat grill to medium heat.
  •  
    4
    Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
  •  
    5
    Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Expert Tips

  • Tip 1
    Did You Know? A potato peel has lots of flavour and nutrients, so don't remove it unless you have to.
  • Tip 2
    Variation: Boil 4 potatoes instead of 6, and chop 2 green bell peppers to add to the foil packet for Rosemary Onion Potatoes and Peppers.

Nutrition Information

195 Calories, 7g Total Fat, 3g Protein, 33g Total Carbs

Nutrition Facts

Serving Size: 6 Servings
Calories
195
Total Fat
7g
Saturated Fat
1g
Cholesterol
0mg
Sodium
210mg
Total Carbs
33g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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